RECIPES: Recipe Details

Texas TacoPeno Burgers

This started off a long time ago with being lazy and just mixing pre-packaged taco mix into the meat before I made the burgers, but it was so good that I decided to perfect that recipe and add my own twists and turns.

To Set Up the Grill: Set up the grill for two different temperatures. On one side, pile the charcoal high for a very high heat. Set up the other side for medium heat. Have vegetable oil available to brush the grill prior to putting the burgers on. To make the patties: Mix all the spices together first. Once spices are thoroughly mixed, pour into bowl with the ground chuck and massage the meat until it's mixed in evenly. Make sure not to over massage. Just enough to mix the spices evenly. Form 6 large patties. Place them on a wax paper lined cookie sheet in the fridge while you prepare the rest. To make the Spicy Sour Cream Spread: Mix the Mayo, Sour Cream and hot sauce thoroughly in a cup and set aside. To prepare the rest of the 'fixins: Open the buns. Wash an thinly slice the Jalapeños. Place the buns, Jalapeño slices and Monterrey Jack Cheese on a large platter, so it's all easily accessible when you're grilling. Cooking the burgers: After you've brushed the grate, place each patty on the grill over the “hot” side for 10 seconds to sear that side. Flip the patty carefully using two spatulas and place it on the “medium” side. Grill for 5 minutes and then flip back to the seared side. Two minutes later, open the grill and place one slice of cheese, 3-4 Jalapeño slices and another slice of cheese. Close the grill for two minutes. Open the grill to take the patties off and place the buns on the grill over the “medium” side very briefly. Just long enough to get nice grill lines. Thinly spread the Spicy Sour Cream Spread on each side of the bun, put the patty on and begin the assault on your taste buds.